I go through phases when it comes to cooking. There was a week that all I cook was Indian and the other was Italian. As evident on my blog lately, I have been enjoying way too much of Thai cooking. I think it has something to do with the fact that we were gifted with some homegrown bird’s eye chillies.
When I seek inspiration on chicken recipes on pinterest (you can check out my pin boards @fussfreecooking), it came to my realisation that I have a weakness of chicken with sweet, savoury, dark and sticky exterior. Not only they look finger lickin’ good on the photos, I enjoy the taste as much as its’ visual.
This Thai-style garlic chicken is a really simple recipe which I have found on Super Food Ideas – Super Savers – a recipe booklet which I have acquired some time ago. It has everything I love in a recipe – simple cooking process but complex in flavours. I love garlic. I love chilli. I love sweet, savoury and glossy glaze. I love fresh coriander. Imagine these mix of flavours together with a bowl of hot and steamy rice. Oh boy, there is no words!
Thai-Style Garlic Chicken
(adapted from Super Food Ideas – Super Savers with minor tweaks)
What you’ll need:-
- 500g chicken tenderloins (or chicken breasts or thigh fillets), trimmed & cut into 2cm pieces
- 4 garlic cloves, peeled & grated
- 1/4 cup firmly packed brown sugar
- Juice from 1 lime (or lemon)
- 1 tbsp freshly grinded black pepper
- 1 tsp salt
- A handful of fresh coriander leaves, roughly chopped
- 1 cucumber, halved & sliced
- 1 bird’s eye chilli, finely sliced
- steamed rice and fresh coriander leaves, to serve
plus 1 hour of marination time (if time permits)
Combine chicken, garlic, brown sugar, lime juice, salt and pepper in a glass or ceramic bowl. Toss to combine. Refrigerate, covered, for 1 hour, if time permits. Heat a non-stick frying pan over medium-high heat. Cook chicken, in batches, stirring for 5 minutes or until cooked through. (I did mine over two batches). Set the chicken aside on a plate. Pour the leftover marinade into the pan and cook over low-medium heat until boiling and continue to reduce the sauce until thickens and becomes a glaze. Transfer the chicken pieces back into the pan together with chopped coriander and sliced chilli. Toss to combine until the chicken pieces are well-coated with the sauce, coriander and chilli.
To serve, spoon rice into bowls. Top with chicken, pan juices, cucumber and coriander. Serve immediately.